This recipe for southern cornbread is perfect any time of year, for any side dish or as a meal itself! Moist, tender and easy to make!

Y’all, my hubby was born and raised south of the Mason-Dixon line. He had the cutest little accent when we first met. It was one of the things that attracted me to him. That, and his 80’s hair-band hairstyle, but we won’t get into that.

When we first got married, I made him cornbread with just about everything. Chili and cornbread, chicken noodle soup and cornbread. Cornbread with butter and honey. Cornbread and hot dogs. The thing was, that I made it from the box. You know the kind where you add an egg and butter and viola, instant cornbread recipe. 

Obviously, as I grew in the kitchen with cooking and baking skills, I wanted to replace as many boxed items as I could.  Not only for flavor, but making food with simple ingredients is healthier and more easy on the budget. Healthier because you are lacking all the preservatives needed to keep mixes on the store shelf a long time, and budget friendly because you are buying ingredients you can use in other recipes, too. Win-win. 

This easy southern cornbread is a quick bread that is the perfect combination of flavor, texture and simplicity. 

Great for a last minute side dish, if you need one. Perfect for serving alongside soup, chili, or spreading copious amounts of butter an jam and enjoying by itself. 

Other Cornbread Recipes To Try

Traditional Cornbread Dressing

Get the Recipe

White Skillet Cornbread

Get the Recipe

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What size cast iron pan are you using?

My choice of pan is the 10 1/2 inch Lodge pan. However, if you have a smaller one or larger one, that’s fine. You don’t want to go less than at least a 9 inch pan.

Cooking times may vary with a different sized pan. Bake until a toothpick comes out clean and you’ll be golden.

Do I have to use a cast iron pan?

Cast iron is my preference with this recipe. However, it will work GREAT in a 8×8 glass baking pan as well. If you double the recipe, use a 9×13 pan. Make sure to grease them well with butter, coconut oil, or cooking spray.

Ingredients you need:

• Cornmeal
• All purpose flour
• Granulated sugar
• Salt
• Baking powder
• Baking soda
• Buttermilk
• Eggs
• Butter 
• Honey (optional)
• Butter for top (optional)

Making your Southern cornbread:

1. Preheat the oven to 400°. While it is heating, place the butter in a cast iron skillet to melt.
2. In a large mixing bowl, add the dry ingredients and blend.
3. In a separate bowl, mix the buttermilk and egg and mix well.
4. Blend the wet ingredients into the dry until just moist.
5. Add the melted butter from the skillet, saving a bit in the pan. Swirl remaining butter in pan to coat.
6. Pour cornbread batter in the skillet.
7. Bake until golden brown. Dot with butter on top, and drizzle with honey, if desired after removing from oven.

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What to serve with this cornbread:

• Whipped maple butter
• Blackberry butter
• Easy Black Beans
• Crockpot Chili
• Authentic Beef Posole

What is your favorite side dish to serve with soup? Will you try this southern cornbread? Be sure to let me know what you think!